JP3545336B2 - How to make sesame shochu - Google Patents

Description

【００１４】
次に、本第２発明では、更に、３次仕込に添加するごまの脂質を１５％以下に調整したものを用いることにより、もろみでの脂質の浸出を抑え、更に、香味のバランスのとれたもろみとなる。脂質が多いと、油臭の原因となる。このもろみを常法どおり減圧蒸留すると、油臭のない、果実香とごま香の調味された、更に雑味のない、旨味のあるごま焼酎を製造することができることとなる。
本第２発明において、用いる３次原料であるごまの脂質が１５％以下、好ましくは、７〜１２％、更に好ましくは、８〜９％となる、ごまであれば、ごまの種類、処理態様等は特に限定されるものでないが、搾油して油を除去した後のごま、若しくは、焙煎後搾油して油を除去したごま、または、焙煎して摺り潰したごま等の脂質を調整したものが挙げられる。
【００１５】
本第２発明において、３次原料であるごまの脂質を１５％以下に調整する方法としては、例えば、ごまを加熱焙煎し、エキスぺラ（圧搾機）にかけ、２段階で圧搾すると、脂質が１５％以下のものが得られる。なお、最終的にごまの脂質が１５％以下に調整できるものであれば、上記方法に限定されるものではない。
【００１６】
本発明方法では、上述の如く、１次仕込に使用する酵母は、酒母のなかで連続的に１７回以上、好ましくは、２０回以上培養を繰り返した、順化、安定した「さしもと」を用いること、更に、この順化、安定した「さしもと」を用いると共に、３次仕込に用いるごま原料のごまの脂質を、１５％以下に調整して、その所望量を添加し、発酵させ、常法どおり減圧蒸留すると、本発明の目的を達成できることとなり、上記特定の「さしもと」、ごまの脂質を特定値以下のものを使用する以外の製造工程等は通常のごま焼酎の製造工程と同様である。
このように構成される本第１発明では、ごま焼酎の製造過程において、１次仕込に使用する酵母を連続的に培養を繰り返し、酒母中の酵母を順化、安定させたものを用いてごま焼酎を製造することにより、香味のバランスが更に良好となり、雑味のないごま焼酎となる。また、本第２発明では、上記第１発明のごま焼酎の製造過程において、更に、３次原料であるごまの脂質を１５％以下に調整したものを用いてごま焼酎を製造することにより、香味のバランスが更に良好となり、果実香とごま香の調味された、更に雑味のない、旨味のあるごま焼酎となる。
また、上記第２発明において、３次原料であるごまの脂質を１５％以下に調整したものを用いたものは、蒸留後の焼酎の工程管理（濾過工程、ブレンド工程）も簡素化され、更に、品質の一定のごま焼酎を提供できることとなる。
【００１７】
【実施例】
次に、本発明を実施例により、更に詳細に説明するが、本発明は下記実施例に限定されるものではない。
【００１８】
実施例１〜３で用いた「さしもと」、ごま原料は下記のものを用いた。
〔実施例１〜３で用いた「さしもと」〕
実施例１は培養回数３７回目のもの、実施例２は培養回数３８回目のもの、実施例３は、培養回数３２回目のものを夫々用いた。
【００１９】
〔実施例１〜３で用いたごま原料〕
実施例１〜２で用いたごま原料は、共にごまの脂質を８〜９％に調整したごまを、実施例３は焙煎したごまの脂質が５０％の搾油していないものを用いた。
【００２０】
（実施例１）
<製麹過程> 精白米3，000kgを水洗し、18℃で8分間水に浸漬し、水切して、浸漬米とした。この浸漬米を連続蒸米機で50分蒸し、水分35．1％の蒸米を得た。この蒸米に種こうじ3kgを添加、冷却し、33．5℃で製麹機に引込む。製麹時間44時間30分、切返し時の品温35℃で、自動制御通風により品温を35℃〜30℃に保ち、米こうじを製造した。この米こうじの分析値は水分24．2％、酸度5．8（分析は国税庁所定分析法による）であった。
<１次仕込過程> 米こうじに、水4，000リットル、さしもと５リットルを加えて、１次仕込液（6，592リットル）とした。１次発酵を６日間行い、1次もろみ6，420リットルを得た。
１次発酵の最高温度は、20．5℃であった。
【００２１】
<２次仕込過程> この１次もろみを２次発酵槽に移動し、精白大麦6，000kgを水洗、18℃、30分、水に浸漬して、水切した浸漬大麦を、連続蒸米機で60分蒸して冷却した蒸麦（水分36．0％）と、水9，000リットルを加えて２次仕込を行った。
仕込温度22．4℃、数量23，180リットルであった。２次発酵の最高温度は23．6℃であった。
<３次仕込過程> ２次発酵を１０日間行った後、脂質を９％に調整したごま2，300kg（添加時の品温23．2℃、容量22，959リットルであった。）を添加して、３次仕込とした。３次発酵期間は、4日で、熟成もろみ23，027リットルを得た。
この熟成もろみは、アルコール分18．5％、純アルコールは4，259．99リットルであった。
<蒸留過程> この熟成もろみを、4回に分けて80Torr、沸点43．5℃〜46．1℃で減圧蒸留して、製品（アルコール分44．1％、収得量8，642リットル、純アルコール3，811．12、蒸留歩合89．46％）を得た。
この焼酎の分析値は、酸度0．72、ｐＨ4．56、電導度6．3μｍ／ｃｍであった。
このもろみの発酵経過と分析値を下記表２に示す。
【００２２】
【表２】

【００２３】
（実施例２）
<製麹過程> 精白米3，000kgを実施例１と同様に蒸し、35．5％の蒸米を得、冷却後、種こうじ3kgを添加、混合し、製麹機に引込む。引込時の品温34℃であった。製麹時間44時間30分、切返し時の品温35℃で、自動制御通風により、品温を35℃〜30℃に保ち、米こうじを製造した。米こうじの分析値は、水分24％、酸度7．4（分析は国税庁所定分析法による）であった。
<１次仕込過程> 米こうじに水4，000リットル、さしもと５リットルを加えて、１次仕込液（6，492リットル）とした。１次発酵を６日間行い、１次もろみ6，317リットルを得た。１次発酵の最高温度は20℃であった。
<２次仕込過程> この１次もろみを2次発酵槽に移動し、精白大麦6，000kgを実施例１と同様に蒸麦（水分35．5％）としたものと、水9，000リットルを加えて２次仕込を行った．仕込温度は21．4℃、数量22，929リットルであった。2次発酵の最高温度は、22．9℃であった。
【００２４】
<３次仕込過程> ２次発酵を11日間行った後、脂質を8％に調整したごま2，300kg（添加時の品温22．1℃、容量22，895リットルであった。）を添加して、３次仕込とした。３次発酵期間は２日で、熟成もろみ23，048リットルを得た。
熟成もろみのアルコール分は、18．6％、純アルコールは4，286．92リットルであった。
<蒸留過程> この熟成もろみを4回に分けて80Torr、沸点41．6℃〜46．3℃で減圧蒸留して、製品（アルコール分44．1％、収得量8，715リットル、純アルコール3，843．31リットル、蒸留歩合89．65％）を得た。
この焼酎の分析値は、酸度0．72、ｐＨ4．61、電導度6．5μｍ／ｃｍであった。
このもろみの発酵過程と分析値を下記表３に示す。
【００２５】
【表３】

【００２６】
（実施例３）
<製麹過程> 精白米1,000kgを水洗し、18℃で5分間水に浸漬し、水切して、浸漬米とした。この浸漬米を連続蒸米機で50分蒸し、水分36.5％の蒸米を得た。この蒸米に種こうじ1kgを添加、冷却し、32.5℃で製麹機に引込む。製麹時間44時間30分、切返し時の品温35℃で、自動制御通風により品温を30℃〜35℃に保ち、米こうじを製造した。この米こうじの分析値は水分25％、酸度8.5（分析は国税庁所定分析法による）であった。
<１次仕込過程> 米こうじに、水1,333リットル、さしもと1.6リットルを加えて、１次仕込液（2,131リットル）とした。１次発酵を4日間行い、１次もろみ2,110リットルを得た。
１次発酵の最高温度は、22.7℃であった。
【００２７】
<２次仕込過程> この１次もろみを２次発酵槽に移動し、精白大麦2,000kgを水洗、18℃、25分、水に浸漬して、水切した浸漬大麦を、連続蒸米機で50分蒸して冷却した蒸麦（水分35.5％）と、水3,000リットルを加えて２次仕込を行った。
仕込温度21.6℃、数量7,558リットルであった。２次発酵の最高温度は25.6℃であった。
<３次仕込過程> ２次発酵を11日間行った後、焙煎した脂質50％のごま345kg（添加時の品温25.2℃、容量7,458リットルであった。）を添加して、３次仕込とした。３次発酵期間は、2日で、熟成もろみ7,399リットルを得た。
この熟成もろみは、アルコール分18.5％、純アルコールは1368.81リットルであった。
<蒸留過程> この熟成もろみを、80Torr、沸点41.9℃〜46.4℃で減圧蒸留して、製品（アルコール分44.1％、収得量2806リットル、純アルコール1237.44リットル、蒸留歩合90.4％）を得た。
この焼酎の分析値は、酸度0.78、ｐＨ4.6、電導度6.2μｍ／ｃｍであった。
このもろみの発酵経過と分析値を下記表４に示す。
【００２８】
【表４】

【００２９】
上記で得られた実施例１〜３のごま焼酎について、試飲したところ、従来の製法により製造されたごま焼酎に較べ、風味及び香りのバランスが良好であり、雑味がなく、旨味のある今までにない旨いごま焼酎であることが判った。
また、実施例１及び２のごま焼酎と、実施例３のごま焼酎とを、比較して官能評価を行ったところ、実施例１及び２の方が風味及び香りのバランスが更に良好であり、雑味がなく、更に旨味のあるごま焼酎であるものであった。
【００３０】
【発明の効果】
本発明によれば、風味及び香りのバランスが良好であり、雑味もなく、旨味のあるごま焼酎の製造方法が提供される。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing sesame shochu, and more particularly, to a method for using yeast in the process of producing sesame shochu, and the production of delicious sesame shochu with a harmonious taste, which can be performed by using sesame raw materials adjusted for lipids. About the method.
[0002]
[Prior art]
Conventionally, sesame shochu made from sesame has a rich flavor and has been well received as a shochu that matches health preferences.
As a conventional method for producing sesame shochu, for example, as described in Japanese Patent Publication No. 55-104949 and Japanese Patent Publication No. 6-102009 by the present applicant, in order to produce sesame shochu, After the koji-making process for production, water and "Sashimoto" (seed fungus) are added to the rice koji to perform a primary preparation.
[0003]
At this time, the “Sashimoto” used is, as described in the magazine of the Japan Brewery Association (September, 1992) or the Japanese shochu manufacturing technology (issued on December 10, 1991), the initial brewing process. For some moromi, pure cultured yeast was used, and thereafter, the first moromi on the third to fourth days was used as a seed yeast.
In general, the pattern of "Sashimoto" was usually such that after continuously feeding from 20 to 30, it was again charged with pure cultured yeast.
[0004]
In addition, as the sesame raw material used for the third preparation, it is usual to use one having no restriction on lipids.
[0005]
The sesame shochu produced by such a method has a low number of cultures of "Sashimoto" used for the primary preparation, volatile acid and electric conductivity in the sake brewer are not stable, and volatile acid and electric conductivity in moromi are not stable. Therefore, even if this moromi is distilled under reduced pressure as usual, there is a slight problem in that the balance of flavor is slightly poor, the flavor becomes rough, and the shochu becomes slightly savory.
In addition, since sesame lipid added to the tertiary preparation is not limited in the past, when sesame with a large amount of lipid is used, the leaching of lipids in the moromi increases, the oily smell is strong, and this moromi is constantly used. Even if distilled according to the law, it becomes a shochu with sesame flavor and oily smell, the quality is not constant, and there is a problem in that a lot of time is spent for management in the filtration process and the blending process.
[0006]
On the other hand, as the diet and lifestyle of Japanese people diversify and change, the consumption of authentic shochu is increasing year by year because of the good health and various ways of drinking. On the other hand, the current situation is that more and more consumers are pursuing the taste, taste and quality of shochu.
[0007]
[Problems to be solved by the invention]
The present invention has been made in view of the problems and the current state of the prior art described above, and aims to solve the problem. A first object of the present invention is to provide a method for producing a full-fledged and delicious sesame shochu in which the flavor of sesame is further harmonized. It is the purpose. A second object of the present invention is to provide a method for producing sesame shochu having a constant quality by simplifying the steps of filtering and blending shochu after distillation.
[0008]
[Means for Solving the Problems]
The present inventors have conducted intensive studies on the above-mentioned problems of the prior art and the like.As a result, in the production process of sesame shochu, using a specific yeast as a yeast used for the primary preparation, and using this specific yeast, The present inventors have found that a method for producing the above-mentioned sesame shochu can be obtained by using sesame lipid as a tertiary raw material adjusted to a specific value or less, thereby completing the present invention.
That is, the present invention resides in the following (1) and (2).
(1) In the process of producing sesame shochu, it is characterized by continuously culturing the yeast used for the primary preparation and acclimating and stabilizing the yeast in the sake brewer to produce sesame shochu. How to make sesame shochu.
(2) In the process of producing sesame shochu, the yeast used for the primary preparation is continuously cultured, and the yeast in the sake brewer is used by acclimating and stabilizing it. %. A method for producing sesame shochu, wherein sesame shochu is produced by using the sesame shochu adjusted to not more than 10%.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described in detail.
The first invention of the present invention is to produce sesame shochu using the yeast which is used for the primary preparation is continuously and continuously cultured in the process of producing sesame shochu, and the yeast in the sake liquor is adapted and stabilized. The second invention is characterized in that during the production process of sesame shochu, the yeast used for the primary preparation is continuously and continuously cultured, and the yeast in the sake brewer is used by acclimating and stabilizing it. In addition, sesame shochu is manufactured using sesame lipid as a tertiary raw material adjusted to 15% or less.
Hereinafter, the “method of the present invention” includes the above first and second inventions.
[0010]
In the method of the present invention, when producing sesame shochu, first, rice koji is produced from polished rice. In this koji-making process, the polished rice is washed with water, immersed, and drained to obtain immersed rice, which is steamed to produce steamed rice. Seed koji is added to the steamed rice, mixed and drawn into a koji making machine, and koji is made at 30 to 35 ° C. for about 44 to 45 hours to obtain rice koji.
Next, water and yeast (Sashimoto) are added to and mixed with the rice koji, and the sake mother is grown for 5 to 7 days. Conventionally, "Sashimoto" used for this primary preparation has not been obtained by continuously culturing.
[0011]
In the first and second aspects of the present invention, a strong sake brewer is grown by using a culture obtained by continuously culturing "Sashimoto" 17 times or more, preferably 20 times or more.
In the secondary preparation, the primary mash is usually washed with water, immersed, and drained, and steamed immersed barley and water are added, mixed, and fermented. After the secondary fermentation is completed, the tertiary brewing will be performed, as in the past, from the sesame from which oil has been removed by oiling, sesame from which oil has been removed by roasting and oil, and sesame which has been roasted and ground. Selected, at least one species was used, but there were no restrictions on sesame lipids. In the second invention, the sesame lipid is adjusted to 15% or less, preferably 7 to 12%, more preferably 8 to 9%, fermented, fermented, and distilled under reduced pressure as usual. As a result, sesame shochu is produced.
[0012]
In the method of the present invention, when primary fermentation is carried out using ordinary "Sashimoto", the volatile acid and electric conductivity in the sake brewer are high. Had high conductivity and high conductivity. Even if the volatile acid and the moromi having a high conductivity were distilled under reduced pressure in the usual manner, the shochu had a slightly poor flavor balance and was slightly rough. Therefore, in the first and third inventions, the same “Sashimoto” obtained by continuously cultivating yeast 17 times or more, preferably 20 times or more is used for the primary preparation, so that volatilization in the sake mother The purpose is to reduce acidity and electric conductivity, and to cultivate a stable aged sake mother.
When secondary fermentation is carried out using this sake mother, volatile acid and electric conductivity in the secondary moromi are significantly reduced as shown in Table 1 below, and the moromi has a more fruity aroma than before. . In addition, "Sashimoto" obtained by repeating the culture 17 times or more, preferably 20 times or more can be used continuously thereafter.
[0013]
[Table 1]

[0014]
Next, in the second invention, the sesame lipid added to the tertiary charge is adjusted to 15% or less to suppress the leaching of the lipid in the mash, and the flavor is further balanced. It becomes fragile. High lipids can cause oily odors. If this mash is distilled under reduced pressure in the usual manner, it is possible to produce sesame shochu with no oily odor, flavored with fruit and sesame flavors, and further with no savory taste.
In the second invention, the sesame lipid used as the tertiary raw material is 15% or less, preferably 7 to 12%, and more preferably 8 to 9%. There is no particular limitation, but sesame after oil removal by oiling, or sesame from which oil was removed by oiling after roasting, or sesame prepared by roasting and crushing sesame, etc. What was done.
[0015]
In the second invention, as a method of adjusting the sesame lipid as the tertiary raw material to 15% or less, for example, heating and roasting the sesame, applying it to an extractor (pressing machine), and squeezing it in two stages, Of less than 15%. The method is not limited to the above method as long as the sesame lipid can be finally adjusted to 15% or less.
[0016]
In the method of the present invention, as described above, the yeast used for the primary preparation is an acclimatized and stable “Sashimoto” that has been continuously cultured 17 times or more, preferably 20 times or more in the sake brewer. Using, furthermore, using this acclimatized and stable "Sashimoto", while adjusting the sesame lipid of the sesame raw material used for the third preparation to 15% or less, adding a desired amount thereof, fermenting, When distilled under reduced pressure as usual, it is possible to achieve the object of the present invention, the above-mentioned specific `` Sashimoto '', the production process and the like other than using the sesame lipid below the specified value and the normal sesame shochu production process The same is true.
In the first invention configured as described above, in the process of producing sesame shochu, the yeast used for the primary preparation is continuously cultured, and the yeast in the sake liquor is adapted and stabilized to use the sesame. By producing shochu, the balance of flavor is further improved, and sesame shochu without savory taste is obtained. In the second invention, the flavor of the sesame shochu of the first invention is further produced by using the sesame shochu prepared by adjusting the lipid of sesame as a tertiary raw material to 15% or less. And the sesame shochu flavored with fruit and sesame incense, and having no savory taste.
In the second invention, the sesame lipid as the tertiary raw material, in which the sesame lipid is adjusted to 15% or less, is simplified in the process control (filtration process, blending process) of shochu after distillation, and furthermore. , It will be able to provide sesame shochu of a certain quality.
[0017]
【Example】
Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.
[0018]
"Sashimoto" used in Examples 1 to 3 and the following sesame raw materials were used.
["Sashimoto" used in Examples 1 to 3]
Example 1 used 37 times of culturing, Example 2 used 38 times of culturing, and Example 3 used 32 times of culturing.
[0019]
[Sesame raw material used in Examples 1 to 3]
The sesame raw materials used in Examples 1 and 2 were both sesame prepared by adjusting the sesame lipid to 8 to 9%, and Example 3 used roasted sesame lipid whose lipid was 50% and was not oiled.
[0020]
(Example 1)
<Koji making process> 3000 kg of polished rice was washed with water, immersed in water at 18 ° C for 8 minutes, and drained to obtain immersed rice. The soaked rice was steamed for 50 minutes using a continuous steaming rice machine to obtain steamed rice having a moisture content of 35.1%. 3 kg of seed koji is added to the steamed rice, cooled and drawn into a koji making machine at 33.5 ° C. Rice koji was produced at a koji making time of 44 hours and 30 minutes, at a product temperature of 35 ° C. at the time of turning over, and the product temperature was maintained at 35 ° C. to 30 ° C. by automatic ventilation. The analysis of the rice koji showed a water content of 24.2% and an acidity of 5.8 (analysis was conducted by the NTA).
<Primary charging process> To a rice koji, 4,000 liters of water and 5 liters of sashimoto were added to prepare a primary charging liquid (6,592 liters). Primary fermentation was performed for 6 days to obtain 6,420 liters of primary moromi.
The maximum temperature of the primary fermentation was 20.5 ° C.
[0021]
<Secondary preparation process> The primary mash is transferred to a secondary fermentation tank, and 6,000 kg of refined barley is washed with water, immersed in water at 18 ° C for 30 minutes, and the drained barley is drained to a continuous steaming machine for 60 minutes. Steamed wheat (36.0% moisture) cooled by distilling and 9,000 liters of water were added to perform secondary charging.
The charging temperature was 22.4 ° C and the quantity was 23,180 liters. The maximum temperature of the secondary fermentation was 23.6 ° C.
<Third mashing process> After the second fermentation was performed for 10 days, 2,300 kg of sesame whose fat was adjusted to 9% (the temperature at the time of addition was 23.2 ° C and the volume was 22,959 liters) was added. Then, the third preparation. The tertiary fermentation period was 4 days, and 23,027 liters of aged moromi were obtained.
The aged moromi had an alcohol content of 18.5% and a pure alcohol content of 4,259.99 liters.
<Distillation process> The ripened moromi is divided into four portions and distilled under reduced pressure at 80 Torr and a boiling point of 43.5 to 46.1 ° C to obtain a product (alcohol content 44.1%, yield 8,642 liters, pure alcohol). 3, 811.12, distillation ratio 89.46%).
The analysis value of this shochu had an acidity of 0.72, a pH of 4.56, and a conductivity of 6.3 μm / cm.
Table 2 below shows the fermentation process and analysis values of the moromi.
[0022]
[Table 2]

[0023]
(Example 2)
<Koji making process> 3,000 kg of polished rice is steamed in the same manner as in Example 1 to obtain 35.5% steamed rice. After cooling, 3 kg of seed koji is added, mixed and drawn into a koji making machine. The product temperature at the time of retraction was 34 ° C. Rice koji was produced at a koji making time of 44 hours and 30 minutes, at a product temperature of 35 ° C. at the time of turning over, and with automatic control ventilation, the product temperature was maintained at 35 ° C. to 30 ° C. The analysis value of rice koji was 24% moisture and acidity 7.4 (analyzed by the National Tax Agency).
<Primary charging process> To the rice koji were added 4,000 liters of water and 5 liters of sashimoto to make a primary charging liquid (6,492 liters). Primary fermentation was performed for 6 days to obtain 6,317 liters of primary moromi. The maximum temperature of the primary fermentation was 20 ° C.
<Secondary preparation process> The primary mash was transferred to a secondary fermentation tank, and 6,000 kg of refined barley was converted into steamed barley (water content: 35.5%) as in Example 1, and 9,000 liters of water were used. Was added for secondary preparation. The charging temperature was 21.4 ° C and the quantity was 22,929 liters. The maximum temperature of the secondary fermentation was 22.9 ° C.
[0024]
<Third mashing process> After performing the second fermentation for 11 days, 2,300 kg of sesame whose fat was adjusted to 8% (the temperature at the time of addition was 22.1 ° C and the volume was 22,895 liters) was added. Then, the third preparation. The third fermentation period was 2 days, and 23,048 liters of aged moromi were obtained.
The alcohol content of the aged moromi was 18.6% and pure alcohol was 4,286.92 liters.
<Distillation process> The aged moromi was divided into four portions and distilled under reduced pressure at 80 Torr and a boiling point of 41.6 to 46.3 ° C to obtain a product (alcohol content 44.1%, yield 8,715 liters, pure alcohol 3 , 843.31 liters, distillation rate 89.65%).
The analysis value of this shochu had an acidity of 0.72, a pH of 4.61, and an electric conductivity of 6.5 μm / cm.
Table 3 below shows the fermentation process and analysis values of the moromi.
[0025]
[Table 3]

[0026]
(Example 3)
<Koji-making process> 1,000 kg of polished rice was washed with water, immersed in water at 18 ° C for 5 minutes, and drained to obtain immersed rice. The immersed rice was steamed for 50 minutes using a continuous steaming rice machine to obtain steamed rice having a moisture of 36.5%. 1 kg of seed koji is added to the steamed rice, cooled and drawn into a koji making machine at 32.5 ° C. Rice koji was produced at a koji making time of 44 hours and 30 minutes, at a product temperature of 35 ° C. at the time of turning over, and at a product temperature of 30 ° C. to 35 ° C. by automatic control ventilation. The analysis of the rice koji showed a moisture content of 25% and an acidity of 8.5 (analyzed by the National Tax Agency).
<Primary charging process> To a rice koji, 1,333 liters of water and 1.6 liters of sashimoto were added to prepare a primary charging liquid (2,131 liters). The primary fermentation was performed for 4 days to obtain 2,110 liters of primary moromi.
The maximum temperature of the primary fermentation was 22.7 ° C.
[0027]
<Secondary preparation process> The primary mash is transferred to a secondary fermentation tank, and 2,000 kg of refined barley is washed with water and immersed in water at 18 ° C for 25 minutes. Steamed and cooled steamed barley (35.5% water) and 3,000 liters of water were added for secondary preparation.
The charging temperature was 21.6 ° C and the quantity was 7,558 liters. The maximum temperature of the secondary fermentation was 25.6 ° C.
<Third mashing process> After the second fermentation was performed for 11 days, 345 kg of roasted sesame with 50% of fat (the temperature at the time of addition was 25.2 ° C and the volume was 7,458 liters) was added, and the third mashing was performed. And In the third fermentation period, 7,399 liters of aged moromi were obtained in two days.
The aged moromi had an alcohol content of 18.5% and a pure alcohol content of 1368.81 liters.
<Distillation process> This ripened moromi was distilled under reduced pressure at 80 Torr and a boiling point of 41.9 ° C to 46.4 ° C to obtain a product (alcohol content 44.1%, yield 2806 liters, pure alcohol 1237.44 liters, distillation ratio 90.4%).
The analysis value of this shochu had an acidity of 0.78, a pH of 4.6, and a conductivity of 6.2 μm / cm.
Table 4 below shows the fermentation process and analysis values of this moromi.
[0028]
[Table 4]

[0029]
About the sesame shochu of Examples 1 to 3 obtained above, when tasted, compared to sesame shochu produced by a conventional manufacturing method, the balance of flavor and aroma is better, there is no savory taste, now there is umami. It turned out to be the most delicious sesame shochu.
In addition, when the sesame shochu of Examples 1 and 2 and the sesame shochu of Example 3 were compared and subjected to sensory evaluation, Examples 1 and 2 had a better balance of flavor and aroma, and The sesame shochu had no savory taste and was even more delicious.
[0030]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of sesame shochu with good balance of flavor and aroma, without savory taste, and umami is provided.

Claims (2)

In the process of producing sesame shochu, sesame shochu is characterized by continuously culturing the yeast used for the primary preparation and acclimating and stabilizing the yeast in the sake brewer to produce sesame shochu. Production method. In the process of producing sesame shochu, the yeast used for the primary preparation is continuously cultured, and the yeast in the sake liquor is adapted and stabilized. A method for producing sesame shochu, characterized in that sesame shochu is produced using the sesame shochu prepared in accordance with the above conditions.